Vegan Cookies Invade Your Cookie Jar makes my head spin. It contains dozens upon dozens of appetizing recipes for cookies and bars, plus every single one can be made gluten-free.
I started off with a recipe from the ‘healthy’ section, but only because I had a very brown banana that needed to be used. I really enjoyed these – they had a hearty consistency and were quite sweet, even though there is no refined sugar in the recipe.
The book offers its own gluten-free flour mix that can be substituted 1:1 for the all purpose or whole wheat flours called for in the recipes, but I just came up with my own. I also halved the original recipe, as I didn’t need a two dozen yield.
This is definitely a cookie you wouldn’t feel guilty having first thing in the morning.
Banana Oatmeal Breakfast Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar
1/3 cup well mashed ripe banana (about one small banana)
1 tbsp ground flax seeds
2 tbsp almond milk
¼ cup canola oil
¼ cup brown rice syrup
2 tbsp agave nectar
½ tsp vanilla extract
½ cup sorghum flour
¼ cup garfava flour
¼ cup tapioca starch
½ tsp xanthan gum
¾ tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 cup gluten-free rolled oats
½ cup chopped pecans
½ cup dried cranberries
In a large mixing bowl, combine banana, flax seeds and almond milk and mix until smooth. Mix in the oil, brown rice syrup, agave nectar and vanilla. Sift in flours, xanthan gum, cinnamon, baking soda and salt and mix to form a moist batter. Fold in the oats, pecans and dried cranberries. The dough will be moist yet thick and sticky.
Drop scant ¼ cups of dough onto baking sheets. Use the back of a large measuring cup to press down cookies to about a one-inch thickness.
Bake the cookies for 14 to 16 minutes or until edges begin to turn golden brown. Let the cookies cool on the baking sheet for five minutes, then transfer them to wire racks to cool completely. Store loosely covered as these cookies get rather soft if stored tightly covered.